Ramale

The grapes for Ramale come from our best vineyards in the hills of Ghemme outside of the D.O.C.G. area, but receive the same care and attention. The wine is aged for at least 24 months and whilst it is made to be drunk slightly younger than Ghemme and Gattinara, most vintages can be kept for many years. It is a rich full-bodied wine with lots of character. It has a deep ruby-red colour. The nose is of ripe red fruits and violets with spicy notes.

Origin and method of vinification

Grape: 100% Nebbiolo
Vine training system: guyot
Area of production: about 14 acres of our own estate vineyards “Ronco dell’Ulivo”, located in the D.O.C. area of Ghemme
Average yield per acre: about 2,400 kg
Harvesting: hand-picked during the first fortnight of October and transported to the winery in small crates
Vinification: soft pressing of the grapes, fermentation in temperature-controlled steel tanks, monitoring the remontage frequency and the oxygen intake so as to encourage the extraction of polyphenols followed by a malolactic fermentation
Ageing: at least 2 years in medium-size French oak barrels
Finishing: at least 4 months in the bottle
Bottle: inspired by an original 1904 Ghemme bottle design

Tasting notes

Colour: deep ruby-red. After adequate ageing acquires an orangey hue
Nose: ripe red fruits, violets with spicy notes
Flavour: dried, soft tannins, lightly acid
Recommended initial serving temperature: serve at 16°C-17°C, in large glass, uncork some time before serving
Food pairings: it enhances red meat, cheeses and cured meats. Perfect for the local dish “paniscia novarese” (a vegetable and bean risotto)